hearty beef stew recipe was inspired by Tyler Florence. It’s a rich hearty stew that has a nice red wine flavored base to it. Be sure to use the best wine you can in this recipe because as it concentrates down, the flavor will intensify so only use something that you would drink.
2 tablespoons extra virgin olive oil, divided
1 tablespoon unsalted butter
Flour, for dredging
Salt, to taste
Freshly ground black pepper
1/3 pound boneless beef chuck shoulder, cut into 2-inch pieces
3/4 cup plus 2 tablespoons dry red wine
1/2 medium onion, roughly chopped
1/2 carrot, peeled and roughly chopped
1 small Yukon gold potato, roughly chopped
1 clove garlic, finely minced
3/4 cup low-sodium beef stock
a bay leaf
1 teaspoon fresh rosemary, finely minced
1 tablespoon flat-leaf parsley, roughly chopped
2 tablespoons frozen peas
2 tablespoons unsalted butter, at room temperature
a teaspoon fresh rosemary, finely minced
Pinch of salt
Sourdough bread, for serving
How to prepare hearty beef stew
- In a medium stock pot or Dutch oven, heat 1 tablespoon oil and butter over medium-high heat.
- Pour flour onto a plate and season with salt and pepper. Dredge beef in flour, coating well on all sides, shaking off excess. Add beef to pot and cook until browned on all sides. Transfer to a plate and set aside.
- Deglaze pan with 2 tablespoons red wine, scraping up browned bits from bottom of pan. Add remaining 1 tablespoon oil to pan and lower heat to medium.
- Add onion, carrot and potatoes and cook until softened, about 10 minutes. Season with salt and pepper. Add garlic and cook for another 1 minute. Return meat to pan along with any pan juices. Add remaining wine and stock, scrapping up any browned bits from bottom of pan.
- Add bay leaf and rosemary and season with salt and pepper. Bring to a boil then reduce heat to low. Cook, uncovered until mixture starts to thicken, about 10 minutes. Cover and continue to cook for about 1 1/2 hours (check halfway and add more liquid if necessary).
- In a small bowl, combine butter and rosemary and season with salt. Mix until well combined.
- To stew, add parsley and peas and cook for another 5 minutes. Season with salt and pepper. Remove from heat and discard bay leaf. Serve warm stew along with sourdough bread topped with rosemary butter for dipping.